HOPS:
FLAME OUT HOPS- ADD AT FLAME-OUT AND ALLOW WORT TO COOL TO 180DF.
HOP-STAND HOPS- ADD AT 180DF WORT AND ALLOW TO STAND FOR 20 MINUTES THEN CHILL TO 64DF.
******NOTE*******
I added the whirlpool hops at flameout after circulating boiling wort through pumps and chiller first for cleaning. Cooled a little too much, went down to 150'ish.
DRY HOPS (6 OZ TOTAL): MIX AND DIVIDE DRY HOPS INTO THREE EQUAL PORTIONS (2 OZ).
FIRST DH: @ 2 DAYS AFTER ACTIVE FERMENTATION (12/29/20): Fermenting very well. Good amount of yeast on top.
SECOND DH: @ END OF FERMENTATION (EST DAY 7)
THIRD DH: @ THREE DAYS AFTER FERMENTATION ENDS (EST DAY 10)
NOTE: ALLOW EACH DH TO BE IN CONTACT WITH BEER FOR 2-3 DAYS THEN REMOVE.
ADDED 1 OZ OF CENTENNIAL TO KEG IN A BAG. DO NOT REMOVE
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